Boursin cheese stuffed zucchini is a winning side dish, appetizer, or light lunch that’s fresh-tasting, easy to make, and oh so delicious!
Recipe Overview
Why you’ll love it: Spreadable herb cream cheese makes this recipe very easy to prepare. There are only 5 ingredients, including the zucchini!
How long it takes: 10 minutes to prep and 55 minutes in the oven
Equipment you’ll need: small rimmed baking sheet
Servings: 4 (one half zucchini each)
There are so many ways to enjoy this lovely green summer squash. I’d be hard pressed to choose a favorite. Baked, grilled, air fried, or sautéed, plain or gussied up, I love ’em all. There’s just no reason to ever say that you’re tired of zucchini when you have a hundred different ways to enjoy them (even when your garden is producing them like crazy).
Need inspiration? You’ll find lots more zucchini recipes near the end of the post.
A while back, I posted a recipe for pesto and cheese stuffed zucchini. It got me thinking that there could be a lot of different ways to stuff zucchini. We already enjoy these lasagna zucchini boats, which are basically zucchini stuffed with all the goodies you usually find in lasagna (except the noodles).
I came up with this easy recipe that I’m sure you’re gonna love: creamy cheese, little bits of sweet red bell pepper, and crispy bread crumbs all stuffed into a lovely green zucchini shell. These little babies make a lovely appetizer, a satisfying side dish, or a light lunch. Try them soon, you won’t be disappointed!
Why You’ll Love This Cheese Stuffed Zucchini
- Easy to make: Spreadable herb cheese makes this recipe really easy because the cheese is already seasoned with lots of great flavor. And yes, there are only five ingredients!
- Versatile: Stuffed zucchini can be served for a light lunch or as a side for dinner. They go great with meatloaf, baked salmon or breaded pork chops. (You already have the oven on, why not bake stuffed zucchini, too?) I love them for breakfast, too, along with scrambled eggs. They are fun on a brunch menu, a welcome break from egg dishes. And of course, they are perfect as appetizers. Simply cut each zucchini half into bite-sized pieces before serving.
What You’ll Need
- Zucchini: This dark green tender skinned squash is usually available year round. You may know it as courgette if you live in England or France. The green skin is perfectly edible; simply wash it well before using. Choose zucchini that are mid-sized (about 9 oz. each). If they’re too small, they’ll be difficult to stuff; if they’re too large, they may be somewhat tough and hard to serve.
- Garlic & Herb Spreadable Cheese: Boursin (5.2 oz.) or Alouette (6.5 oz.) are two popular brands. Different flavors are available so choose the one you like best.
- Red Bell Pepper: This sweet red pepper adds color and texture to the filling. You could substitute yellow or orange bell peppers.
- Panko Bread Crumbs: The stuffed zucchini are topped with breadcrumbs. Panko has an airier, coarser texture than regular bread crumbs and crisps up better.
- Olive Oil Spray: Olive oil adds flavor and helps the bread crumbs get browned and crispy. If you don’t have olive oil spray, drizzle the tops with olive oil or use nonstick spray.
How To Make Stuffed Zucchini
Prep the zucchini. Rinse off the zucchini. Slice each squash in half lengthwise and using a spoon, hollow out a trough in the center of each half, removing the seeds and leaving about a quarter inch of squash. Leave a wall on each end so the filling doesn’t run out. It should look like a little canoe.
Mix the filling. In a small bowl, blend together the soft cheese and diced red pepper.
Stuff the zucchini. Evenly spread the cheese mixture into the hollowed out zucchini halves. Sprinkle panko bread crumbs on top of each one. To help the zucchini “boats” brown, spray the tops with olive oil spray or non-stick cooking spray.
Bake. Pop them into the oven for 55 minutes. The zucchini will be cooked tender crisp and the cheese will get nice, soft, and yummy. Allow them to cool for five minutes or so before serving them so no one burns their mouth.
Tips For Success
- Choose the right zucchini. Size is important for these stuffed zucchini. If they are too small, they won’t hold enough filling; over-large zucchini tend to be less tender. For best flavor, the zucchini should be as fresh as possible. The outside skin should be smooth and shiny, not wrinkled or dull.
- Don’t overfill the zucchini boats. Each half should be slightly mounded with the cheese filling. If you have too much filling in them, it will run out when it heats up. It’s okay if some of the breadcrumb topping falls off, it’s pretty unavoidable.
Make It your Own
- Add bacon. Stir a tablespoon or two of bacon bits or crumbled bacon into the cheese mixture.
- Explore different flavors. The spreadable cheese comes in different flavors. Aloutte brand offers spinach & artichoke, smoky jalapeño, toasted everything, and garden vegetable, as well as garlic & herbs. The Boursin brand offers several different flavors including basil & chive, fig & balsamic, and cracked black pepper, and more.
- Double up on cheese. Instead of a breadcrumb topping, substitute shredded mozzarella cheese or shredded Parmesan.
- Make them in your air fryer. You can “bake” the stuffed zucchini in just 18 minutes using your air fryer. Instructions are on the recipe card below.
- Not a fan of zucchini? Try my southwestern stuffed mini sweet peppers. These little peppers stuffed with cheese and topped with bread crumbs are similar to jalapeño poppers but without the heat.
- Refrigerate: Cool leftover stuffed zucchini before covering with plastic wrap or storing in an airtight container. They’ll keep for up to three days in the refrigerator.
- Reheat: For best results, reheat the stuffed zucchini in your air fryer or toaster oven which will help crisp the bread crumb topping. They tend to get soggy in the microwave.
How To Store Fresh Zucchini
Fresh zucchini squash will keep on the counter for a couple of days but for longer storage, it should be refrigerated. Be sure it is completely dry before storing in a plastic or paper bag in the crisper drawer. Leave the bag open slightly to avoid condensation. If stored properly, fresh zucchini will keep for 1 to 2 weeks. Zucchini tends to develop a bitter flavor if you store it too long.More zucchini Love
- Grilled Zucchini — you’ll love how easy it is to grill zucchini!
- Zucchini Rice Casserole – a hearty main dish
- Pesto and Cheese Stuffed Zucchini
- Zucchini Pizza Bites – for an easy snack or light meal
- Air Fryer Zucchini Fries with Chili Ranch
- Air Fryer Zucchini Chips
- Sautéed Summer Squash and Zucchini Ribbons
- Grilled Vegetable Salad with Goat Cheese
More Appetizer Recipes
Boursin Cheese Stuffed Zucchini
Ingredients
- 2 zucchini squash (9 oz. each)
- ½ cup garlic & herb spreadable cheese (see note)
- ¼ cup finely diced red bell pepper
- ¼ cup panko bread crumbs
- Olive oil
Instructions
- Preheat oven to 350ºF. Line rimmed baking sheet with parchment paper.
- If desired, trim ends off zucchini and slice lengthwise so that you have four long halves. Using a spoon, hollow out the middle (take out the seeds) of each half, leaving a little bit on each end to prevent the filling from running out. Place zucchini halves on prepared baking sheet.
- In a small bowl, mix together spreadable cheese and diced red pepper. Spread cheese into hollowed out zucchini.
- Cover each zucchini with breadcrumbs, and spritz with olive oil. (If you don’t have a spritzer, just drizzle as lightly as possible, or spray lightly with non-stick spray.)
- Bake for 55 minutes or until zucchini is fork tender and breadcrumbs are golden brown. Cool for 5 minutes before serving.
Notes
- Choose your favorite brand of garlic & herb spreadable cheese. Boursin (5.2 oz.) or Alouette (6.5 oz.) are two popular brands.
- Air Fryer Instructions: Prepare zucchini as directed. Place stuffed zucchini in basket of air fryer. Air fry at 350ºF for 18 minutes or until zucchini is fork tender and breadcrumbs are golden brown. Cool for 5 minutes before serving
- If you like these, you may also enjoy this recipe: Pesto and cheese stuffed zucchini.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
So easy and yummy and easy to customize!
I did the aldi brand Parmesan and pepper flavor, used the air fryer in my oven . I did forget to sprinkle with oil until near the end ( it takes my oven air fryer a bit longer for things… took about 25 minutes). I think I’ll try it in standard oven next time and hopefully the zucchini will soften a bit more. It’s great as I tried it, though. Definitely a keeper for summer zucchini bumper crops!
So happy to hear you liked them! Thank you for leaving a review!
Ohhh best!! I looooooooove stuffed zucchini and eggplant, such a great, light meal idea! Thanks for a new twist on an old favourite :)
oooh these look scrumptious!
Great guest post and the zucchini looks great. I had to laugh about your hubby because he sounds like mine. I always try and change things up a bit too and it makes him nervous! I am always really excited when one of my experiments works out!
I love zucchinis, but season is over here :(
Yeah, it is close to over here too…but bookmark it for next year, it is a great and easy recipe!
I love stuffed zucchini! I haven’t seen Aggie’s blog before, it looks great!
It is great! Glad I could introduce you to it!
Headed over there now, looks awesome!